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This tasty almond cookie recipe results in soft, chewy, delicious cookies. Plus, they are easy to make, FULL of flavor, and are sure to be a family fav in no time.
Turn to these almond cookies when you want something quick, easy, and SO YUMMY. For more almond goodness try our Sugar Cookies or Almond Poppy Seed Bread.
We Love Simple!
We love trying out new cookie recipes at our house and are so glad to have tried these Almond Cookies.
It helps that we are huge almond lovers and enjoy any kind of dessert recipe that has almond extract in them. In fact, it is very safe to say that these soft almond cookies are an almond lover’s dream!
Why we love almond cookies:
- Quick. These glazed almond cookies take less than 30 minutes to make.
- Simple. This almond cookie recipe is similar to our easy No Roll Sugar Cookies and is made in very easy steps.
- Tasty. They are so soft and full of that almond flavoring that is so addicting.
Add this almond cookie recipe to your go-to easy cookie recipes, because we know you’ll love them!
Ingredients
- unsalted butter
- granulated sugar
- almond extract
- all-purpose flour
- baking soda
- salt
- powdered sugar
- water
- green food coloring – optional
- sliced almonds – to toast add sliced almonds to a large skillet and heat over medium low. Stir frequently until fragrant and lightly golden brown (about 5 min).
How to Make Almond Cookies
- PREP. Preheat oven to 400°F.
- WET INGREDIENTS. Using a stand mixer with the paddle attachment, or a large mixing bowl and a handheld electric mixer, cream together butter and sugar. Once light and fluffy add the almond extract.
- DRY INGREDIENTS. In a separate bowl whisk together the flour, baking soda, and salt. Gradually add it to the butter mixture and mix well.
- SCOOP. Using a cookie scoop roll the dough into 1-inch balls. Drop them 2 inches apart on an ungreased cookie sheet. Dip the bottom of a glass cup into a bowl of white sugar and use the cup to lightly flatten the cookies.
- BAKE. Bake for 7-8 minutes or until cookies are slightly colored. Allow them to cool for 1 minute on the baking pan before placing them on a rack to finish cooling.
- GLAZE. Add the confectioner sugar and almond extract to a small mixing bowl. Gradually mix in the water until you reach a glaze consistency. Add the optional food coloring if you wish.
- DRIZZLE. Drizzle the almond cookies with the glaze and top with sliced almonds.
Pro Tips!
- Chilling the dough before baking can help keep the cookies from spreading and contribute to a soft chewy center.
- Food coloring. I prefer no food coloring unless making them a little more festive for a holiday such as pink for Valentine’s or green for St. Patrick’s or Christmas.
Storing Info
- Store cookie dough, covered, in the refrigerator for up to 24 hours before baking.
- Freeze cookie dough balls. Form them into balls, and place them on a baking sheet in the freezer. Once frozen, transfer them to a freezer-safe container, label and store them in a freezer bag for up to 3 months. Thaw before baking.
- STORE. Once the almond cookie recipe has been baked allow them to cool on a wire rack. Store in an airtight container at room temperature for 3-4 days.
- FREEZE this best almond cookie recipe for 2-3 months.
For More Almond Treats:
Almond Cookie Recipe
Tasty almond cookies are soft and a bit chewy. They are easy to make, FULL of flavor, and are sure to be a family fav in no time.
Ingredients
- 1 cup butter softened
- ¾ cup sugar
- 1 teaspoon almond extract
- 2 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- additional White sugar
Glaze
- 1 cup powdered sugar
- ½-1 teaspoon almond extract
- 2-3 teaspoons water
- green food coloring optional
- sliced almonds toasted
Instructions
- Preheat oven to 400°F.
- Using a kitchen aid, or large bowl, cream together butter and sugar. Once light and fluffy add the almond extract.
- In a separate bowl sift together the flour, baking soda, and salt. Gradually add it to the butter mixture and mix well.
- Using a cookie scoop roll the dough into 1-inch balls. Drop them 2 inches apart on ungreased cookie sheet. Dip the bottom of a glass cup into a bowl of white sugar and use the cup to lightly flatten the cookies.
- Bake for 7-8 minutes or until cookies are slightly colored. Allow them to cool for 1 minute on the baking pan before placing them an a rack to finish cooling.
Glaze
- Add the confectioners sugar and almond extract to a small mixing bowl. Gradually mix in the water until you reach a glaze consistency. Add the optional food coloring if you wish.
- Drizzle the cookies with the glaze and top with sliced almonds.
Video
Nutrition
Serving: 24g, Calories: 150kcal, Carbohydrates: 19g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 92mg, Potassium: 22mg, Fiber: 1g, Sugar: 11g, Vitamin A: 236IU, Calcium: 8mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from Allrecipes.com
There used to be a different recipe to this link? Is it possible to get that other recipe, please? It was my go-to and everyone always LOVED them! I’m sure this one is great, but I sure would appreciate having the other one!
If that is possible, I would really love to have the recipe that had the fluffy, round cookies with ground almonds inside with a sliced almond on top-no glaze.
Thanks!
turned into cookie soup in the oven. thought the whole time i shouldve added an egg. was definitely right about that.
Sorry to hear they didn’t turn out as you hoped. Thanks for the feedback and for giving the recipe a try!
This recipe skips the ingredients portion. They are mentioned without stating amounts
After commenting I scrolled up and only then did I see the ingredients. Should be at the top of the page. Reading the “how to” without knowing the ingredients is awkward
I love almonds and I love cookies. Delicious combination!
I made these around the holiday & they were such a hit! The almond flavor makes them so delicious!
Yay! I’m so happy to hear they were a hit!
The almond flavor in these cookies is unreal. We love to pair these with fresh raspberries or raspberry jam, too!
Ooh that is a great idea to pair with raspberry. Sounds delicious!